6 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup whipping cream
1 package (1lb) linguine, cooked and drained
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 (4 oz) jar diced pimientos, drained
1/4 cup chopped fresh parsley
4-5 drops hot pepper sauce
1/3 cup grated parmesan cheese

in a saucepan over medium heat, melt the butter. add the flour, salt, pepper and cayenne; stir until smooth. gradually add broth; bring to a boil. cook and stir for 2 minutes or until thickened. remove from the heat; stir in cream. mix 2 cups sauce with linguine; pour into a greased 13″x9″x2″ baking dish. make a well in center of noodles, leaving about a 6″x4″ space. to the remaining sauce, add turkey, mushrooms, pimientos, parsley and hot pepper sauce; mix well. pour into center of dish. sprinkle with parmesan cheese. cover and bake at 350° for 30 minutes. uncover and bake 20-30 minutes more or until bubbly and heated through.

8 servings